$0.49/lb is the deal. I thought I was doing good when I found $0.59/lb birds a Wegmans. I bought four turkey necks and some hearts for stock. That cost almost as much as the bird. The stock finished at 12:09 last night. After skimming the stock this morning after being in the frig overnight there’s exactly a quart of stock. It is deep, dark, and rich. The gravy/sauce will be completed tomorrow with a brown roux, port, cognac and black cherries. The only work I have in the kitchen tomorrow is putting the bird and stuffing in oven and finishing the sauce. Everything else is ready to go with family/friends having the side dishes covered.
I find that dry brining the turkey for a couple of days before smoking yields TERRIFIC results. The skin is dark and crisp but inside the turkey is very juicy and moist. I smoke at about 325 degrees after putting the turkey in upside down. After an hours I flip the turkey so it is in traditional mode and smoke it for an hour and a half. Meat thermometer used to check that leg at about 175 degrees internal and breast at about 165 degrees internal. Then let it rest for at least 20 minutes.